Description
My childrens' grandmother, Dorothy Swain, shared this recipe with me when I was a new bride.
It's a great way to use up cooked chicken leftovers--and is still a favorite in our house.
Freeze before topping with biscuits for a hearty freezer meal.
Ingredients
| 3 | Cup | chicken, cooked and chopped |
| 3 | Cup | chicken broth |
| 4 | carrots, peeled and sliced 1-inch thick | |
| 1 | onion, chopped | |
| 4 | celery stalks, sliced 1/2-inch thick | |
| 8 | Ounce | mushrooms, fresh |
| 2 | garlic cloves, sliced | |
| 1 | Cup | peas, canned or frozen |
| 3 | Tablespoon | cornstarch |
| 1⁄3 | Cup | cold water |
| 10 | biscuits, uncooked (home-made or canned) |
Instructions
Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.
To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.
To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.
Notes
To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.
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Summary
| Yield | |
|---|---|
| Source | Dorothy Swain |
| Prep time | 20 minutes |
